“The Burro,” a lively cucumber marguerita with a kick, is the signature cocktail served at The Westin La Cantera Resort in San Antonio, Texas. Food and Beverage Director Philippe Wilhelm and his staff make this delicious drink with splashes of white tequila and serve it in glasses rimmed with a mixture of coarse salt and chili powder, a combination that perfectly suits the resort’s South Texas-meets-Southwestern-meets-farm-fresh cuisine.

Guests of La Cantera enjoy their Burros beside a roaring fire in the hotel’s spacious lobby, after a round of golf on its emerald-green fairway, or when they’re relaxing in the sunshine beside one of its quarry-inspired pools. Try it the next time you visit the resort, or follow these easy directions to mix your own Burro at home.

Directions for simple syrup:
In a medium saucepan, combine 1 part sugar to 1 part water. Heat until boiling, and stir until the sugar dissolves. Remove from heat and allow to cool before using.

Directions for The Burro:
Squeeze the juice of one-half lime into a mixing glass. Cut a cucumber into four ¼” thick slices and add to the glass. Add the simple syrup and tequila. Muddle all ingredients with a twisting motion, no more than four times. Shake the mixture with ice. In a small plate, combine some coarse salt and chili powder. Moisten the rim of a serving glass and dip it into the salt and chili powder mixture. Pour the cocktail into the glass and serve.
Serves one.